This is extremely simple to make.
The pasta is boiled in the stock with the eggs (1-2 per person) cracked straight into the pan towards the end and cooked for only a few minutes so as to thicken the soup. During this time your favourite cheese can also be added. Mozzarella is good for producing a stringy dish (lots of fun!) and parmigiano reggiano is great for flavour.

I found though that using the blue cheese both adds aroma to and contributes colour to a meal that can sometimes appear to be a little bland. The exceedingly intense flavour of the cheese is also mellowed by the soup but it still increases the overall depth of the taste experience.

I’ll certainly be looking forward to eating this again and I am now more optimistic about using the remaining vinney in my fridge in other exciting ways.

Show of hands—who loves cheese? If you didn’t raise your hand, you should probably quit reading, because the three recipes I am offering today do nothing, if not provide in-your-face cheesiness. How could you not love cheese? Your loyalties are now in question….

If you did raise your hand, you are my friend, and I love you.

When I was kid, however, I only ate two kinds of cheese. American, and that powdered fake Parmesan stuff that was referred to in my house as Stinky Cheese. It went best on Spaghettios.

Once when I was four, I opened my blue Mickey Mouse in Space lunchbox to find, to my horror, a swiss cheese sandwich. Despite the fact that my name was on this blue Mickey Mouse in Space lunchbox, I knew instantly that my lunch had been stolen. There was no way on God’s green earth that my sweet mother would have…

I’m reposting this recipe from last year when I told you about how my husband likes to accuse me of having a secret Mexican heritage. Besides the fact that I go absolutely batty over flavors like cilantro, avocado, jalapenos (or all three combined, like this recipe: cilantro-lime jalapeno chicken salad) my obsession with tortillas is uncanny. I eat a tortilla at least once a day, wrapped around my morning eggs, and sometimes I’ll have more for lunch or dinner in a quesadilla format.

Quesadillas are one of my favorite go-to meals. We all face the same challenge of finding the time to cook, myself included. Many of my days are spent cooking and shopping for clients (and caring for this little lamb chop), leaving me little time for personal cooking.

This is why I think it’s always important to have one or two versatile dishes you could cook in a…